Boil chicken breast until tender, then shred finely using forks.
Heat olive oil in a pan, sauté garlic paste, tomato sauce, cumin powder, paprika, salt, and water for 5 minutes into an enchilada sauce.
Mix half the sauce with shredded chicken.
Spoon chicken filling into tortillas, roll tightly, and arrange in a baking dish; pour remaining sauce over top.
Cover with cheddar cheese and bake at 190°C for 20 minutes until bubbly and golden.